The humble pierogi is a dumpling you need to have in your life. “Humble” actually undersells it.  Crescent moonish-shaped, the creation can be stuffed in a sweet or savory way, then pan-fried or dropped into boiling water to cook. Pierogi only gets better with a dollop of sour cream.

This deliciousness can be experienced at the new brick-and-mortar location of Hot Dish Pantry (4125 S. Howell Ave.), which previously had a stall at 3rd Street Market Hall. The name of this business suggests something else entirely – a term Minnesotans use for “casserole” – and you can get that here too.

Owners Laura Maigatter and Nathan Heck, who met when they were working at Braise in Walker’s Point, have spruced up the 35-seat dining room of the former Iron Grate BBQ space and are making plans for a big patio dining summer.

The business started with the duo doing pop-ups during the pandemic. Chef Heck – who’s cooked at everywhere from Eagle Park Brewing Co. to MOR Bakery – built the menu around his conventional-and-not interpretations of the Polish dumpling. On the menu now are three kinds – loaded baked potato, Indian-inspired aloo chaat, and pepperoni pizza roll. Heck says he plans to keep some as staples and offer other flavors on a rotating basis. They’re doing sandwiches as well – three renditions of their “Lucy Goosey” stuffed burger (a take on Minnesota’s Juicy Lucy), a few shareables (saag paneer dip, lamb and beef cocktail meatballs), a section devoted to the spud (tots, croquettes and a duck fat fried potato pancake), and sides like fried cheese curds and beer cheese soup. Prices are in the $5 to $12 range.

Hot Dish also offers beer, wine and canned cocktails. In the future, slushies, too. Ordering is food hall-style – placed at the counter, with notifications sent by text. Pickup is inside or outside at a walkup window.

Still to come is a freezer/cooler setup stocked with Hot Dish foods to enjoy at home.

Current hours: Thurs-Sun 11 a.m.-8 p.m.

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